Why NYC Water?

No pizza in America can compare to a thin, foldable New York slice. Likewise, authentic New York bagels are the only acceptable breakfast rolls for many Americans. For the first time ever, New York dough can be replicated!

The Science Behind it

Minerals dissolved in water (mostly magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the network of interconnected proteins that give dough its strength and elasticity.

So the higher the mineral content of water (measured in parts per million or ppm), the stronger and chewier the dough. In theory, it makes sense, and is easily provable in a laboratory, but let’s listen to what chef’s and restaurant owners are saying…

Experts are Saying…..

“Water binds the dough’s few ingredients. Nearly every chemical reaction that produces flavor occurs in water”, says Chris Loss, a food scientist with the Culinary Institute of America. “So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes.”

“We did a blind taste test and 9 out of 10 people picked the pizza made with New York water,” Spatafore says. “I don’t know how to explain the difference. Maybe it had an earthier crust, with more crunch.” Pizzeria Owner Coronado, CA

Whoever said that New York Water makes a difference in baked goods is absolutely correct. Numerous tests have proven that New York water gives baked goods a better texture and flavor when compared to other water from places such as Chicago and California.

“New York WaterMaker is finally letting us make AUTHENTIC NY pizza all over the world.” Mike Burke, Owner at Denino’s Tavern

Call now for a free, friendly consultation and find out how fast and easy it is to get started:

About Company

New York WaterMaker is an innovative product that will change the world by allowing restaurants, pizzerias, bakeries, bagel stores, etc., and franchisors to replicate the specific type of water used in a key geographic location, such as New York City, San Francisco, or another city or town. Businesses can now create NYC pizza or bagels while in the Midwest or a franchisor can ensure that their food tastes the same across multiple locations and regions.